Page 47 - Food Network (January 2020)

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august

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july

BROWNIE ICE CREAM SANDWICHES CHERRY CRUMBLE BROWNIES

ACTIVE: 40 min l TOTAL: 2 hr 15 min (plus 6 hr freezing) l MAKES: 12 ACTIVE: 45 min l TOTAL: 2½ hr l MAKES: 16 to 24

Cooking spray FOR THE FILLING AND TOPPING
1¼ cups all-purpose flour 4 cups pitted cherries (fresh or frozen)
¾ cup unsweetened Dutch-process cocoa powder ¼ cup granulated sugar
½ teaspoon baking powder 1 tablespoon fresh lemon juice
½ teaspoon salt ½ teaspoon salt, plus a pinch
1 stick unsalted butter, melted 2 teaspoons cornstarch
¼ cup vegetable oil 2 teaspoons water
1 cup granulated sugar ½ teaspoon pure vanilla extract
½ cup packed light brown sugar ¼ teaspoon pure almond extract
3 large eggs, at room temperature ¾ cup rolled oats
2 teaspoons pure vanilla extract ½ cup all-purpose flour
3 pints vanilla ice cream, slightly softened ½ cup packed light brown sugar
¾ cup red, white and blue nonpareils, for decorating ¼ cup sliced almonds
6 tablespoons cold unsalted butter, cut into small cubes
1. Preheat the oven to 350˚. Line a 13-by-18-inch rimmed baking
sheet with foil, leaving a small overhang on all sides. Lightly coat FOR THE BROWNIES
the foil with cooking spray. Whisk the flour, cocoa powder, baking Cooking spray
powder and salt in a medium bowl. 12 ounces semisweet chocolate, chopped
2. Whisk the melted butter, vegetable oil, granulated sugar and 1 stick unsalted butter
brown sugar in a large bowl. Whisk in the eggs, one at a time, then ¾ cup packed light brown sugar
the vanilla. Add the flour mixture and stir with a rubber spatula ¾ cup granulated sugar
until just combined. Spread the batter evenly in the prepared pan, 4 large eggs
all the way to the edges. 1 teaspoon pure vanilla extract
3. Bake until a toothpick inserted into the center of the brownies ½ teaspoon pure almond extract
comes out clean with a few crumbs, 15 to 18 minutes. Transfer to a 1 cup all-purpose flour
rack and let cool about 30 minutes in the pan, then freeze until firm, ½ cup almond flour
about 45 minutes. ¾ teaspoon salt
4. Invert the brownies onto a cutting board and remove the
baking sheet. Peel off the foil and use it to reline the baking sheet. 1. Make the filling: Combine the cherries, granulated sugar, lemon juice
Trim about ¼ inch from all four sides of the brownies. Cut the and a pinch of salt to a boil in a small saucepan over medium heat; bring
brownies in half crosswise. Lay one half on the prepared pan. to a boil. Reduce the heat to a simmer; cook, stirring, until the juices are
Working quickly, scoop all the ice cream on top of it and spread reduced, about 10 minutes. Mix the cornstarch with the water in a small
evenly with an offset spatula all the way to the edges. Place the bowl, then stir into the pan and cook until thickened, 1 to 2 minutes.
other brownie half on top and press down gently; smooth the sides Remove from the heat and stir in both extracts. Spread on a plate to cool.
with the offset spatula. Wrap the foil around the brownie sandwich 2. Meanwhile, make the topping: Combine the oats, flour, brown sugar,
and freeze until hardened, at least 6 hours or overnight. almonds and remaining ½ teaspoon salt in a bowl. Work in the butter
5. Cut the brownie sandwich in half lengthwise, then crosswise into with your fingers until the mixture is crumbly. Chill until ready to use.
sixths. Press the sides of each sandwich into the nonpareils. Freeze 3. Make the brownies: Preheat the oven to 350˚. Line a 9-by-13-inch baking
until ready to serve. pan with foil, leaving a 2-inch overhang on all sides; coat with cooking spray.
Melt the chocolate and butter in a saucepan over medium heat, stirring.
Remove from the heat; whisk in both sugars. Whisk in the eggs and both
extracts. Whisk both flours and the salt in a bowl, then whisk into the batter.
4. Spread the batter in the prepared pan. Top with the cherry filling, then
the crumb topping. Bake until a toothpick inserted into the center
comes out mostly clean, 45 to 55 minutes. Let cool slightly in the pan,
about 20 minutes. Carefully lift out of the pan using the foil overhang
and transfer the brownies to a rack to cool completely. Cut into pieces.

JANUARY/FEBRUARY 2020 ● FOOD NETWORK MAGAZINE 47